Brazil Nut Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels prove that skipping wheat doesn't mean settling for a sad, crumbly substitute. The blend of white rice flour, tapioca starch, and potato starch creates a dough that holds its shape beautifully, while xanthan gum gives it that characteristic chew you'd expect from a classic New York-style bagel. The real secret weapon here is the boiling bath — dropping each bagel into sugared boiling water before baking is what creates that signature glossy crust and dense, springy interior. Every single ingredient in this recipe is naturally free from tree nuts, including brazil nuts, so there's no need to scrutinize labels or worry about hidden allergens lurking in specialty flours. A generous brush of egg wash before baking locks in that deep, bakery-worthy color, and a sprinkle of everything bagel seasoning takes them completely over the top. Let them cool on a wire rack before slicing — the interior finishes setting as they rest, and patience here is genuinely rewarded. Whether you load them up with cream cheese or use them as the base for a killer breakfast sandwich, these are the kind of homemade bagels you'll want to make every weekend.
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Learn more →Ingredients
6 servings
For the dough
- 1 ½ cups white rice flour
- ¾ cup tapioca starch
- ¼ cup potato starch
- 2 tsp xanthan gum
- 2 ¼ tsp instant yeast (1 standard packet)
- 1 ½ tsp salt
- 1 tbsp sugar
- 1 cup warm water (110°f / 43°c)
- 2 large eggs
- 2 tbsp neutral oil (such as canola or avocado oil)
- 1 tsp apple cider vinegar
For the boiling bath
- 2 quarts water
- 1 tbsp sugar
For the egg wash
- 1 large egg, beaten
For serving
- 2 tbsp sesame seeds or everything bagel seasoning (optional)
Instructions
- 1
In a large mixing bowl, whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, instant yeast, salt, and sugar until evenly combined.
- 2
Add the warm water, eggs, neutral oil, and apple cider vinegar to the dry ingredients. Beat with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed for 2–3 minutes, until the dough is smooth, thick, and slightly sticky — it will resemble a very stiff, cohesive batter rather than a traditional wheat dough.
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